Food

All of our food is freshly prepared on-site by our award-winning chef, using the finest local ingredients.

Below is a selection of sample menus to give you a flavour of what we offer.
These are fully customisable and can be tailored to suit your personal tastes and dietary requirements.

Sample Menu 1

STARTERS

Crispy duck spring roll, noodle mango salad, soy and chilli dip

Poached pear, Serrano ham, pickled walnuts and a blue cheese dressing

Pork and beef albondigas, smoked tomato sauce and crispy toast

Whipped goats cheese, roast beets, orange puree, pine nuts and a balsamic dressing

INTERMEDIATE

Gazpacho

Mushroom, whole grain mustard and thyme

Lemon sorbet and frozen grapes

MAIN COURSE

Salmon fillet, dauphinoise potatoes, asparagus spears and a dill beurre blanc

Daube of beef, bourginion sauce, creamy mash and roast veg

Chicken stuffed with mozzarella wrapped in jamon Serrano, fondant potato, tomato and basil sauce, green beans

Baked aubergine stuffed with Mediterranean vegetables, cheese gratin, fragrant couscous, tomato relish

DESSERTS

Trio of desserts. Treacle tart, chocolate brownie with a salted peanut butter sauce, lemon posset and fresh raspberries. Vanilla pod ice cream

Sample Menu 2

STARTERS

Chicken liver parfait, house chutney and Melba toast

Malaga prawn salad with baby gem leaves

Assiette of tropical fruits, gin and tonic sorbet

Braised pigs cheek with black pudding and crispy ham

INTERMEDIATE

Gaspacho

Carrot and orange soup with coriander

Frozen Cava Bellini

MAIN COURSE

Morrocan spiced lamb tagine, preserved lemons, fragrant cous cous and flat breads

Baked cod on a choriza and butter bean stew, green beans wrapped in Parma ham

Roast sirloin of beef ‘Sunday lunch’

Beetroot risotto with grilled goats cheese

DESSERTS

as sample menu 1

Supplement pp 15 euros

Sample Menu 3

STARTERS

Assiette of local seafood, langoustines, king prawns, crab and scallop

Beef carpaccio, parmesan dressing, rocket and pinenuts

Tuna tartar, rice crackers, soy, wasabi and pickled ginger

Baked portobello mushroom, leek and blue cheese gratin, dressed leaves

INTERMEDIATE

Gaspacho

Jerusalam artichoke and black truffle soup

Lemon sorbet with Grey Goose vodka

MAIN COURSE

Fillet of beef wellington, dauphinoise potatoes, honey glazed carrots, a port Madeira sauce

Halibut fillet with a shellfish sauce, pave potatoes, tender stem broccoli

Pig plate: Pork fillet, pork belly, braised pigs cheek, black pudding, apple sauce, creamed potatoes, fricassee of vegetables, pan juices

Broad bean and pea risotto, poached hens egg, asparagus spears and a parmesan crisp

DESSERTS

as sample menu 1 and 2

Supplement 30 euros pp

A well-stocked open bar is available throughout your event along with drink packages upon request.